This Shepherd’s Pie is classic, cozy comfort food for cold winter days! It’s paleo and Whole30 compliant, dairy free and kid approved. A flavorful, hearty ground beef mixture is topped with creamy dairy-free mashed potatoes and baked until golden brown and bubbling…
Ingredients [ For 6 to 8 people ] [ Preparation time : 12 minute – Cooking time : 55 minutes ]
- 4-6 russet potatoes or 2 1/2 lbs peeled and cut into 2” pieces
- 2/3 cup full-fat coconut milk blended prior to adding
- 3 Tbsp organic ghee
- 3 Tbsp nutritional yeast
- Salt and pepper to taste
- Chopped fresh parsley for garnish
- 1 tbsp ghee for cooking
- 1 1/2 lbs grass fed ground beef
- Sea salt and pepper (for seasoning beef
- 1 cup carrots diced
- 1 1/2 cup Brussels sprouts chopped
- 1 medium onion chopped
- 2 cloves garlic minced
- sprinkle with sea salt for veggies
- 3/4 cup beef or chicken bone broth
- 2 1/2 tbsp tomato paste
- 1 tsp fresh minced thyme
- 1 tsp fresh minced rosemary
Prepare The Potatoes
- Heat a 3-quart pot with water, sprinkle with salt and bring to a boil. Add 2” potato pieces to the boiling water, and cook until very soft
- Drain the potatoes and return to the pot. Set heat to low and add the ghee and coconut milk.
- Mash with a potato masher over very low heat, once smooth, turn the heat off and add nutritional yeast, salt, and pepper.
- If you want your potatoes really creamy, you can use an immersion blender at this point (I just put mine right in the pot.)
Prepare Beef Mixture & Assemble/Bake Pie
- Preheat your oven to 375 degrees
- In a deep ovenproof skillet* (mine was 10”, add beef to skillet and sprinkle with sea salt.
- Brown beef over med/hi heat breaking up lumps with the spoon. remove from skillet to a plate with slotted spoon and set aside.
- Adjust heat to medium and add Brussels sprouts and carrots to skillet, stir to coat and cook about 2 minutes, then add onions and cook until softened.
- Add garlic and sprinkle veggies with a bit of sea salt, stir, then cover the skillet briefly to soften carrots until fork tender, if necessary.
- Add the remaining ingredients for the beef mixture to the skillet, stir to combine, then return beef to skillet and stir to coat, simmer for 2 minutes or so to thicken the sauce and blend flavors.
- Spread all the mashed potatoes over the beef mixture and use a spoon or spatula to smooth the top.
- Sprinkle with parsley, then place skillet on a large baking sheet (to catch any bubbling sauce) and bake in the preheated oven for about 20 minutes, until sauce is bubbling and top begins to turn light brown.
- Remove from oven, allow to sit about 10 minutes before serving hot.